Lemon-Rosemary Chicken


by: Jasmina

Rosemary, garlic, and whole lemons - juice plus peel - deliver a big dose of classic Mediterranean taste to this suculent dish. Makes 4 servings.


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serves: 4

1 chicken (about 3 1/2 pounds <1.6 kg>) (cut up)

3 large lemons

1/4 cup (60 ml) olive oil (or salad oil)

1/2 cup (120 ml) fresh rosemary (or 3 tablespoons dried rosemary)

6 cloves garlic (minced or pressed)

sprigs Rosemary

Lemon wedges



Nutrition Facts
Lemon-Rosemary Chicken

Servings Per Recipe: 4

Amount per Serving

Calories: 943

  • Total Fat: 45.6 g
  •     Saturated Fat: 11.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 333.7 mg
  • Sodium: 287.3 mg
  • Total Carbs: 9.8 g
  •     Dietary Fiber: 4.1 g
  •     Sugars: 1.1 g
  • Protein: 119.5 g

how is this calculated?

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1.  Remove and discard excess fat from chicken. Rinse chicken and pat dry.

2.  Cut lemons in half and ream juice to make 3/4 cup (180 ml). Combine reamed lemon shells, lemon juice, oil, the 1/2 cup (120 ml) rosemary, and garlic in a large heavy-duty plastic food bag or nonreactive bowl. Add chicken and seal bag (or cover bowl). Rotate bag to distribute marinade and

3.  Place in a shallow pan. Refrigerate for at least 4 hours or until next day, turning chicken occasionally.

4.  Remove chicken from bag, reserving marinade. Arrange chicken, bone side down, in center of cooking grate. Place lid on grill. Cook, brushing occasionally with reserved marinade, until meat near bone is no longer pink (50 to 55 minutes for breasts, 55 to 45 minutes for thighs and drumsticks; cut to test). Transfer chicken to a platter or individual plates. Garnish with rosemary sprigs and lemon Wedges. Season to taste with salt and pepper.

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